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Rhubarb chutney

Try this chutney with a Scotch egg and happiness is guaranteed.

Serves 4



1 bunch (650gm)   rhubarb, trimmed and cut into 1 cm pieces
110 gm (½ cup)   caster sugar
¼ cup   white wine vinegar
4   whole cloves
1   vanilla bean, split lengthways


1 Place all ingredients and 2 tbsp water in a large non-reactive saucepan (such as stainless steel), bring to the boil over high heat, then reduce heat to medium and cook, stirring occasionally, for 6 minutes or until rhubarb collapses. Cool to room temperature before serving. Rhubarb chutney will keep in an airtight container for up to 1 week.


RECIPE Kathy Snowball PHOTOGRAPHY Chris Court STYLING Sophia Young


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